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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Muffaletta Sandwich Recipe

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This recipe for Muffaletta Sandwich is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive Salad:
4 ozs. green olives
4 ozs. pepperocini
2 ozs. black olives
1 or 2 ribs celery
2 cloves garlic
1 1/2 Tbsp. olive oil
Drain the olives, add these along with remaining ingredients in a food processor bowl. Process until the consistency of relish.
Dressing:
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 large clove garlic, crushed
1 tsp. oregano.
Combine well. (you will probably have some left over.)
1 loaf round or long crusty Italian bread
4 ozs. each thinly sliced Genoa salami, provolone cheese, capicola, mortadella or ham, or vary according to your taste.
Directions:
Directions:
Cut top off loaf of bread and scoop out soft insides, leaving a shell about 1/2 inch thick. Save the insides to make croutons. Brush inside of bread and the top with the dressing. Layer cheese and cold cuts inside, alternating with the olive salad. Replace lid. Wrap tightly with plastic wrap and then with foil. Place in a pan large enough to accommodate the loaf of bread. Weigh down (with canned goods or soda bottles); refrigerate over night. Cut and serve.
Personal Notes:
Personal Notes:
Once again, Jane came through! This is an excellent sandwich to share with friends. Way too much for two people.

 

 

 

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